Post by Loupy on Aug 3, 2013 20:24:19 GMT -7
Chocolate Cheesecake Bars {Raw/Vegan}
By: Evan @ www.thewannabechef.net/
The one thing I would do differently next time is add cacao nibs or raw almonds into the filling. The ganache on top is quite soft and doesn’t add the crunch factor I expected it to. Besides that, this is a knock-out dessert.
Ingredients:
For the crust:
1 1/2 cups almonds
2 Tablespoons almond butter
1/4 cup cocoa powder
2 Tablespoons coconut oil
2 Tablespoons agave nectar
For the filling:
2 1/2 cups cashews, soaked for 3-4 hours
2 Tablespoons coconut oil
5 Tablespoons agave nectar
1 teaspoon vanilla extract or 1 vanilla bean
1 teaspoon nutritional yeast*
1 teaspoon lemon juice*
*These ingredients aren’t entirely necessary but they will add a more authentic tang to the filling to simulate real cream cheese.
For the ganache:
1/4 cup cocoa powder
1/3 cup agave nectar
1/4 cup coconut oil
Method:
Combine all of the ingredients for the crust together in a food processor and blend until it forms a clumpy dough.
Press the dough flat into an 8×8 pan.
Make the filling by blending all of the ingredients in a food processor until smooth.
Spread the filling out across the top of the crust into an even layer.
Make the ganache by melting the coconut oil and mixing it with the cocoa powder and agave nectar.
Pour the ganache on top of the cheesecake filling and spread until smooth.
Refrigerate for 2 hours until the ganache and filling have set.
Cut into 16 squares and keep refrigerated until ready to serve.
Copyright © 2013 The Wannabe Chef
By: Evan @ www.thewannabechef.net/
The one thing I would do differently next time is add cacao nibs or raw almonds into the filling. The ganache on top is quite soft and doesn’t add the crunch factor I expected it to. Besides that, this is a knock-out dessert.
Ingredients:
For the crust:
1 1/2 cups almonds
2 Tablespoons almond butter
1/4 cup cocoa powder
2 Tablespoons coconut oil
2 Tablespoons agave nectar
For the filling:
2 1/2 cups cashews, soaked for 3-4 hours
2 Tablespoons coconut oil
5 Tablespoons agave nectar
1 teaspoon vanilla extract or 1 vanilla bean
1 teaspoon nutritional yeast*
1 teaspoon lemon juice*
*These ingredients aren’t entirely necessary but they will add a more authentic tang to the filling to simulate real cream cheese.
For the ganache:
1/4 cup cocoa powder
1/3 cup agave nectar
1/4 cup coconut oil
Method:
Combine all of the ingredients for the crust together in a food processor and blend until it forms a clumpy dough.
Press the dough flat into an 8×8 pan.
Make the filling by blending all of the ingredients in a food processor until smooth.
Spread the filling out across the top of the crust into an even layer.
Make the ganache by melting the coconut oil and mixing it with the cocoa powder and agave nectar.
Pour the ganache on top of the cheesecake filling and spread until smooth.
Refrigerate for 2 hours until the ganache and filling have set.
Cut into 16 squares and keep refrigerated until ready to serve.
Copyright © 2013 The Wannabe Chef
